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Changs Vermicelli Salad with Kentucky Coated Tofu


Crispy Coating Kentucky Style

A recipe created by @cookcreateshare in collaboration with @pompompaddock + @changsasianfood

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5 from 1 vote
Prep Time 20 mins
Cook Time 3 mins
Servings 4


Vermicelli Salad

  • 1 pkt Chang's Rice Vermicelli Noodles
  • 2 carrots shredded
  • 3 green onions sliced finely
  • 150 g snow peas sliced thinly
  • 1 red chilli sliced

Salad Dressing

  • 3 tbsp Chang’s Soy Sauce
  • 2 tbsp Chang’s Oyster sauce Omit for plant-based version
  • 2 tbsp Chang’s Sesame Oil
  • 2 tbsp lime juice
  • 1 tbsp rice vinegar
  • 3 garlic cloves minced
  • 1 tsp caster sugar (fine)

Kentucky Coated Tofu

  • 450 g extra firm tofu cut 1cm thick
  • 3/4 cup PomPom Paddock Kentucky Style Crispy Coating
  • 1 tbsp milk of choice
  • 1 tbsp black sesame seeds
  • 1 egg
  • cooking oil for frying


  • Slice the tofu into 1cm thick slices. Arrange on a paper towel and place extra paper towels over the top to drain moisture from the tofu. Allow to sit for 10 minutes. In the meantime, prepare the noodles.
  • Cook rice vermicelli noodles according to packet instructions. Drain well. Prepare carrots, snow peas, chilli and green onions. Prepare the salad dressing by adding ingredients to a bowl and whisking well. Set all aside and return to tofu. 
  • In a bowl whisk the egg and milk. In a second bowl combine the @pompompaddock Kentucky Crispy Coating and black sesame seeds. 
  • Working one piece at a time, dip the tofu in the egg mixture and then the coating. Repeat with remaining pieces.
  • Heat the oil in a wide non-stick frying pan (enough oil to cover the bottom of the pan) and cook the tofu for 3 minutes each side or until golden and crispy.
  • In a large serving bowl, add the noodles, carrot, snow peas and green onions, chilli and combine well. Pour over the salad dressing and combine until evenly coated. 
  • Divide Vermicelli Salad between 4 bowls and place tofu over the top. Garnish with coriander leaves and wedges of lime (optional to add slices of cucumber and serve with Chang’s Original Hot Chilli Sauce).  


A recipe created by @cookcreateshare in collaboration with @pompompaddock + @changsasianfood
Categories Plant-based, Quick Bites, Savoury
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